Home | Resource Centres | Directory  
 
 
Home > Food and Drink > Cooking > Cooking Glossary > Glossary (H) > Hors d'oeuvre
Choosing and Buying Food
Storing Food
Preparing Food
Cooking Techniques
Recipes
Tools and Equipment
Cooking FAQs
Cooking Glossary
Glossary (A)
Glossary (B)
Glossary (C)
Glossary (D)
Glossary (E)
Glossary (F)
Glossary (G)
Glossary (H)
Hanging
Hors d'oeuvre
Glossary (I)
Glossary (J)
Glossary (K)
Glossary (L)
Glossary (M)
Glossary (N)
Glossary (O)
Glossary (P)
Glossary (Q)
Glossary (R)
Glossary (S)
Glossary (T)
Glossary (U)
Glossary (V)
Glossary (W)
Glossary (X)
Glossary (Y)
Glossary (Z)

sign up for free membership
Register today for full
access to InterSites ...


Hors d'oeuvre

Origin: French

Hot or cold appetisers served at the start of a meal.

Hanging



 
  Home | Directory | About | Advertise | Contact | Site Map

Copyright © 2008 InterSites.co.uk All rights reserved. Privacy | Terms